Archives for the month of: March, 2015

Craving something quick and easy? This recipe is filled with chocolate and peanut-buttery goodness!

Ingredients

  • 3/4 cup peanut butter (I used creamy)
  • 2 large eggs
  • 1 cup packed brown sugar
  • 2 cups all-purpose baking mix (Bisquick, for example)
  • 1 bag of M&Ms (I used regular)
  • Some chocolate chips to sprinkle on top before serving

Directions

Preheat oven to 325*F. Spray an 8-inch square pan with cooking spray. Combine peanut butter and eggs until well mixed and smooth. Add in brown sugar and stir until combined. Stir in baking mix until moistened (I used my hands because the spoon wasn’t cutting it for me–it is a very thick batter). Fold in M&Ms. Again, using my hands worked best for this step. Not all of the M&Ms stuck in the batter (or perhaps it would be more accurate to call it dough). I just shoved them in when I put it all in the pan. Spread mixture in greased pan and bake for 35-40 minutes or until golden brown.

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These smelled so good I couldn’t even wait to try some before taking the picture!

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Because there’s nothing better than a Waffle Work Meeting on [the day after] International Waffle Day!

The recipe itself is still on the organic waffle mix bag at the office,which was quite good and healthy using soy milk and honey. But the idea for this came up as a team bonding experience for our relatively new team. Within one day, we had all of the equipment and ingredients needed to make fruit and maple syrup covered waffles in the office kitchen. They smelled and tasted delicious and I got some new Instagram followers from it 🙂

Remember, baking can be with anyone, anywhere. Just enjoy it and don’t stress about it!

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In addition to it being my sister’s birthday, it was also a historic Pi Day!

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This recipe had a recipe to make the crust as well I had to buy a pie crust in the interest of time (which worked just fine except that my filling started to bubble through the crust toward the end of the baking time). I’m sure this crust recipe is just as good as the filling which was absolutely delicious!

Ingredients
  • 6 cups (about 2 pounds) of strawberries, small ones whole and larger ones chopped into chunks
  • 3 tbsp. cornstarch
  • ¼ tsp. salt
  • ¾ cup + 1 tbsp. pure cane sugar
  • 1 tsp. lemon juice
  • 1 tsp. real vanilla extract
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Directions
Chop strawberries and put in a large bowl. Sprinkle cornstarch on the berries along with the salt and stir thoroughly. Add vanilla, lemon juice and ¾ cup of sugar. Mix until berries are evenly coated.
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Remove crust from the fridge. Roll one half of the dough out into a circle, large enough to lay in the pie pan with the pie crust laying over the edge of the pie pan.
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Spoon the strawberry mixture on top of the pie crust.
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Roll out the other half of the dough into a circular shape, enough to cover the pie plate with 1 inch or so hanging over. Cut strips across the dough approximately 1 inch wide using a pizza cutter or a decorative edge cutter. Lay strips horizontally and vertically across the pie.
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Pinch the ends of the top and the bottom dough together and make the decorative edge of your choice. Sprinkle with the remaining tablespoon of sugar.
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Preheat your oven to 425 F. Cover the outer edge of your crust using a pie ring or foil.
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Bake for 35-40 minutes, or until crust is golden brown. Remove from the oven and cool on a baking rack.
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More pictures from the birthday festivities:
You can find the recipe to the cake here!
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The birthday girl and I!
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 The full spread!
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And some behind the scenes:
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My sister turned 23! I just can’t believe it! She will always be my little sister but that just means the older she gets, the older I’m getting! Because she is my PIC in my baking madness, I wanted to dedicate the next few posts to her. I baked quite a bit for her birthday week and here are some recipes and pictures of what we did. Needless to say we were on a sugar high for that week but it was quite nice and I’m grateful every day to have such a kind, funny, talented, and all around awesome sister.  Love you and to many more happy and sweet birthdays!

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To start it all off, I made her some donuts! She loves cinnamon flavored treats and I though this was perfect to start off her birthday 🙂 Also, these donuts are baked so no need to fry anything or feel guilty later!

Ingredients

Donuts:
  • 1 cup all-purpose flour
  • ½ cup sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • ½ cup milk
  • ½ teaspoon white vinegar
  • ½ teaspoon pure vanilla extract
  • 1 egg
  • 4 tablespoons butter, softened
Glaze:
  • 2 tablespoons milk
  • ½ teaspoon pure vanilla extract
  • 1 cup powdered sugar
Directions
Preheat oven to 350F. In a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon; set aside. In a small saucepan bring together the milk, white vinegar, vanilla, egg, and butter. Cook over medium-heat, stirring constantly with a whisk until the butter melts, about one minute. Remove from heat.
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Add the milk mixture into the flour mixture; mix until combined.
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Using a large tablespoon, spoon the doughnut mixture into an ungreased doughnut pan.
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Bake for 12 to 14 minutes, or until a toothpick inserted comes out clean. Remove and immediately invert the pan onto a cooling rack. While the doughnuts are cooling, begin to work on the glaze.
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Glaze
Place all the ingredients in a small saucepan and cook over medium-heat, stirring constantly just until combined and no lumps appear. Set the saucepan over a bowl filled with hot water.
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Dip the doughnuts into the glaze, one at a time, and set on a rack, glaze side up. Put something underneath the rack because some of that glaze will drip off.
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Give it a few minutes before you dig in!
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We went to a dance performance at the Kennedy Center that evening and the sunset was stunning!
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And afterwards, the birthday song of course!
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Another snow day! We had a leftover pie crust and a new box of blueberries sooo we made a blueberry pie! It was super easy to make and quite delicious as dessert tonight! Enjoy!

Ingredients

  • 1 cup (8 ounces) Greek yogurt
  • 3/4 cup sugar
  • 1 egg
  • 2 tbsp flour
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 1/2 cups fresh blueberries
  • 1 (9 inch) unbaked pie crust

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Directions

Preheat oven to 400 degrees F. In a large bowl, mix the Greek yogurt, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt with a spoon until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust.

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Bake in the preheated oven for 25 minutes.

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While the filling is baking, prepare the streusel topping: In a medium bowl combine the brown sugar and flour. Mix the butter in (I always use my hands) until the mixture resembles course sand. Fold in the chopped pecans. After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie. Make sure your crust doesn’t burn. Either use a crust shield or make a loose foil tent towards the end of baking. Bake an additional 15-20 minutes or until filling is set and topping is brown.

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Remove from oven and let pie sit for at least 10-15 minutes. Serve pie warm or chill it and serve cold.

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